HSP 218 ServSafe Study Questions

5. A thermometer used to measure the temperature of food must be accurate to what temperature?

+/- 2 degrees F or +/- 1 degrees C

7. An air-temperature measuring device used to measure the temperature in a cooler must be how accurate?

+/- 3 F or +/- 1.5 C

4. When washing hands, what is the minimum time you should scrub with soap?

10 seconds

9. At what minimum temperature should hot TCS food be held?

135 F

8. What is the minimum internal cooking temperature for ground beef?

155 F for 15 seconds

8. What temperature must TCS food be reheated to if it will be hot held?

165 F for 15 seconds

7. At what air temperature can you store shell eggs?

45 F or lower

8. When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?

60 minutes

7. How long can ready-to-eat TCS food that was prepped in-house be stored if it is held at 41 degrees F or lower?

7 days

8. What is the maximum water temperature allowed when thawing food under running water?

70 F

9. An operation has a self-service salad bar with 8 different items on it. How many serving utensils are needed to serve to items on the salad bar?

8

10. What does an operation that wants to smoke food as a method of preservation need to have before processing food this way?

A variance from the regulatory authority

7. Due to an operation's space limits, ready-to-eat and uncooked foods much be stored in the same cooler. How should food be stored, in top to bottom order?

According to minimum internal cooking temperatures, with ready-to-eat food on the top shelf and poultry on the bottom

4. When should hand antiseptics be used?

After washing hands

5. At what temperatures do most food borne pathogens grow most quickly?

Between 70 and 125 degrees F

12. George is getting ready to wash dishes in a three-compartment sink. What should be his first task?

Clean and sanitize the sinks and drainboards

2. What is the most important way to prevent a food borne illness caused by bacteria?

Control time and temperature

7. What must be included on the label of TCS food that was prepped in-house?

Date that the food should be thrown out

13. The three basic rules of an integrated pest management program are: work with a PCO, deny pests access, and...

Deny pests food, water, and a nesting or hiding place.

2. What are the most common symptoms of a food borne illness?

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

12. If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

Every 4 hours

15. All new staff should receive training on...

General food safety

12. Which feature is most important for a chemical storage area?

Good lighting

15. In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?

Guided discussion

2. Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?

Hepatitis A, Norovirus, Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., and Shiga toxin-producing E. coli

5. A food handler has finished trimming raw chicken on a cutting board and needs the cutting board to prep vegetables. What must be done to the cutting board?

It must be washed, rinsed, and sanitized

14. Who is responsible for keeping food safe in an operation?

Manager/operator

12. What is required for measuring the sanitizing rinse temperature in a high-temperature dishwashing machine?

Maximum registering thermometer

10. The temperature of a roast is checked to see if it has met its critical limit of 145 F for 4 minutes. This is an example of which HACCP principle?

Monitoring

13. To deny pests food and shelter in outside dining areas and around your operation, it is important to...

Mow the grass

11. What organization creates national standards for foodservice equipment?

NSF

6. How should cartons of coleslaw be checked for the correct receiving temperature?

Open a carton and insert a thermometer stem into the food

5. What probe should be used to check the temperature of a chicken breast?

Penetration probe

13. Who should apply pesticides?

Pest control operator

6. How should the temperature of vacuum-packed meat be checked during receiving?

Place the thermometer stem or probe between two packages of product

4. Which piece of jewelry can be worn on a food handler's hand or arm?

Plain band ring

1. A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a food borne illness?

Poor cleaning and sanitizing

2. What is the most important way to prevent food borne illnesses caused by viruses?

Practice good personal hygiene

11. Which area of the operation is usually required to be the brightest?

Preparation

1. What is an important measure of preventing food borne illness?

Preventing cross-contamination

1. The five common risk factors that can lead to food borne illness are: failing to cook adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and...

Purchasing food from unsafe sources

8. Which food should not be offered on a children's menu? -Spaghetti with meat sauce -Grilled cheese sandwich -Fried chicken tenders -Rare hamburger

Rare hamburger

2. Shiga toxin-producing E. coli is commonly linked with what type of food?

Raw ground beef

12. What is the correct way to clean and sanitize a prep table?

Remove food from the surface, wash, rinse, sanitize, and air-dry

9. When a utensil is stored in water between uses, what are the requirements?

Running water at any temperature, or a container of water at 135 F or higher

2. Parasites are commonly linked with what type of food?

Seafood

6. Which item can be received at 45 degrees F? -Shell eggs -Ground beef -Bean sprouts -Chopped tomatoes

Shell eggs

2. Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?

Shigella spp.

8. A safe way to cool a stock pot of meat sauce is to put it into a...

Sink of ice water

3. Which food contains a common allergen? -Potatoes sauteed in duck fat -Smoked Salmon wrapped in a lettuce leaf -Melon slices wrapped with prosciutto -Green beans dressed with olive oil and garlic

Smoked salmon wrapped in a lettuce leaf

11. What are the most important food safety features to look for when selecting flooring, wall and ceiling materials?

Smooth and durable

4. A food handler prepares and delivers meals to elderly people. What symptoms require this food handler to stay home from work?

Sore throat with fever

1. Which is a TCS food? -Bread -Flour -Sprouts -Strawberries

Sprouts

14. Which agency enforces food safety in a restaurant?

State or local regulatory authority

4. What should a manager of a hospital cafeteria do if a cook calls in with a headache, nausea, and diarrhea?

Tell the cook to stay away from work and see a doctor

13. Pesticides should be disposed of by...

The PCO

4. A cook wore single-use gloves while forming raw ground beef into patties. The cook continued to wear them while slicing hamburger buns. What mistake was made?

The cook did not wash hands and put on new gloves before slicing the hamburger buns

14. A person arrives at a restaurant claiming to be a health inspector. What should the manager ask for?

The inspector's identification

6. Which is a requirement for key drop deliveries? -The items are set apart from other inventory -The items are able to be reconditioned safely -The items are delivered just before staff arrive -The items are placed in the correct storage location

The items are placed in the correct storage location

1. Why are preschool-age children at a higher risk for food borne illnesses?

They have not built up string immune systems

8. Why must prep tables be cleaned and sanitized between uses?

To prevent cross-contamination

9. Which part of the plate should a food handler avoid touching when serving guests?

Top

15. New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and...

preventing cross-contamination

9. An operation is located in a jurisdiction that allows it to hold TCS food without temperature control. How many hours can it display hot TCS food without temperature control before the food must be sold, served, or thrown out?

4

11. When installing tabletop equipment on legs, the space between the base of the equipment and the table top must be at least...

4 inches

9. At what maximum internal temperature should cold TCS food be held?

41 F

6. What is the correct temperature for receiving cold TCS foods?

41 degrees F or lower

9. What item must guests take each time they return to a self-service area for more food?

Clean plate

4. After which activity must food handlers wash their hands? -Putting on gloves -Serving Guests -Clearing tables -Applying hand antiseptic

Clearing tables

14. A backup of raw sewage and significant lack of refrigeration can result in...

Closure of the operation by the regulatory authority

10. What is the first step in developing a HAACP plan?

Conduct a hazard analysis

8. What must food handlers do to food immediately after thawing it in the microwave oven?

Cook it

10. The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an exampled of which HAACP principle?

Corrective action

11. A food handler drops the end of a hose into a mop bucket and turns the water on to fill it. What has the food handler done wrong?

Created a cross-connection

7. What is the problem with storing raw ground turkey above raw ground pork?

Cross-contamination

1. What is TCS food?

Food requiring time and temperature control for safety

13. If pesticides are stored in the operation, where should they be kept?

In a secure location, away from food and equipment

5. Which thermometer is limited to measuring surface temperatures?

Infrared thermometer

6. What is the best method of checking the temperature of a delivery of fresh fish?

Insert a thermometer probe into the thickest part of the fish

6. What is the most important factor in choosing a food supplier?

It has been inspected and complies with local, state, and federal laws

6. What is required when receiving fish that will be served raw or partially cooked?

It must be correctly frozen before you receive it

7. When must you discard tuna salad that was prepped on July 19th?

July 25th

12. Pete the user poured some cleaner from its original container into a smaller, working container. What else does he need to do?

Label the working container with its contents

7. In top to bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler

Lettuce, fresh salmon, fresh pork roast, fresh chicken breasts

15. The manager's responsibility for staff food safety training is to...

Make sure that staff have the knowledge and skills to keep food safe

3. Which food contains a common allergen? -Squash sauteed in corn oil -Brown rice mixed with herbs -Mixed green salad with apples and raisins -Mushrooms seasoned with soy sauce and brown sugar

Mushrooms seasoned with soy sauce and brown sugar

2. A guest called an operation and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?

Norovirus

10. A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being help in a hot-holding unit. The temperature was 120, which did not meet the operation's critical limit of 135 F. The chef recorded the temperature in the log and reheated the soup to 165 F for 15 seconds within two hours. Which was the corrective action?

Reheating the soup

6. What should be done with an item that has been recalled?

Remove the item from inventory, put it in a secure location, and label it to keep it from being used or discarded

12. What is an acceptable sanitizing method and contact time for a food-contact surface?

Soak the item in a chlorine solution for 7 seconds

10. A deli serves cold sandwiches in a self-serve display. Which step in the flow of food would be a critical control point?

Storage

3. A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?

Store the sanitizer bottle away from the prep area

13. What type of smell may be a sign that cockroaches are present?

Strong, oily

4. What should food handlers do after prepping food and before using the restroom?

Take off their aprons

12. What must food handlers do to make sure sanitizing solution for use on food-contact surfaces has been made correctly?

Test the solution with a sanitizer kit

2. Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control?

Time

1. Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a food borne illness?

Time-temperature abuse

6. What causes large ice crystals to form on frozen food and its packaging?

Time-temperature abuse

8. A food handler pulled a hotel pan of tuna salad from the cooler and used it to prepare six tuna salad sandwiches. What is the potential problem with this situation?

Time-temperature abuse

8. A food handler thaws several frozen turkeys on a prep table. What is the danger that this poses to food?

Time-temperature abuse

5. What device can be used to record time-temperature abuse during the delivery of food?

Time-temperature indicator

10. What is the purpose of a food safety management system?

To identify and control possible hazards throughout the flow of food

2. A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

Toxin

5. How far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?

Up to the dimple in the thermometer stem

3. What should food handlers do to prevent food allergens from being transferred to food?

Use cleaned and sanitized utensils when prepping the order

9. A pan of lasagna at 165 F was packed in a heated cabinet for off-site delivery. What is the minimum information that should be on the pan label?

Use-by date and time and reheating and service instructions

10. Reviewing temperature logs and other records to make sure that the HAACP plan is working as intended is an example of which HAACP principle?

Verification

13. In what type of places are cockroaches typically found?

Warm, moist, and dark

11. Signage posted at a hand washing station must include a reminder to staff to...

Wash hands before returning to work

13. After pesticides have been applied, food-contact surfaces should be...

Washed, rinsed, and sanitized

11. Besides information on chemical concentration and water temperature, what other machine setting information should be posted on dishwashing machines?

Water pressure

12. What information should a master cleaning schedule contain?

What should be cleaned, when, by whom, and how

15. When should staff receive food safety training?

When hired, and then periodically after that

4. When is it acceptable to eat in an operation?

When sitting in a break area

1. What is a food borne illness outbreak?

When two or more people report the same illness from eating the same food

3. To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know...

Whom to contact about suspicious activity

12. How should flatware and utensils that have been cleaned and sanitized be stored?

With handles facing up

4. Who is most at risk of contaminating food? -A food handler whose spouse works with high-risk populations -A food handler whose young daughter has diarrhea -A food handler who gets a lot of aches and pains -A food handler who eats a lot of rare meat

A food handler whose young daughter has diarrhea

11. What is the most reliable method of preventing back flow?

Air gap

3. Wheezing and shortness of breath are symptoms of what?

An allergic reaction

15. What is the first task in training a large group of servers to prevent contamination of food?

Assess the training needs of the servers on this topic

7. How far above the floor should food be stored?

At least 6 inches

9. How often must you check the temperature of food that is being held with temperature control?

At least every 4 hours

7. Where in a cooler should dairy products be stored?

Away from the door, in the coldest part of the cooler

5. While getting ready to check the temperature of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. What should the chef do next?

Calibrate the thermometer

9. Which may be handled with bare hands? -Cooked pasta for salad -Chopped tomatoes for soup -Canned tuna for sandwiches -Pickled watermelon for garnish

Chopped tomatoes for soup